Southern-Style Collard Greens – Hearty, Savory & Comforting!

👩‍🍳 Step-by-Step Instructions

Step 1: Clean and Prep Your Greens 🥬💧

1. The Most Important Step: Collard greens grow in sandy soil, so they must be washed thoroughly. Fill your clean sink or a massive bowl with cold water. Submerge the leaves and swish them around to loosen any dirt. Drain the water and repeat 2 to 3 times until the water runs completely clear.
2. Strip the thick, woody stems away from the leaves by holding the stem in one hand and ripping the leaf upward.
3. Stack several leaves on top of one another, roll them tightly like a cigar, and slice them into 1-inch thick ribbons.

Step 2: Build Your Flavor Base 🧅🔥

1. Heat the 1 tbsp of olive oil or bacon grease in a large, heavy-bottomed stockpot or Dutch oven over medium heat.
2. Add the diced yellow onion and sauté for 4 to 5 minutes until soft and translucent.
3. Stir in the minced garlic and cook for just 1 minute until fragrant. Do not let it burn!

Step 3: Simmer the Smoky Broth 🍗🥣

1. Pour in the 4 cups of chicken broth and 2 cups of water.
2. Submerge your smoked turkey wings or ham hocks into the liquid.
3. Stir in the 2 tbsp of apple cider vinegar, 1 tbsp of sugar, and 1 tsp of red pepper flakes. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes so the meat begins to tenderize and infuse the broth.

Step 4: Braise the Collards ⏰🥬

1. Uncover the pot and begin adding your chopped collard greens in large handfuls. They will look like they are overflowing at first, but don’t worry—they wilt down incredibly fast!
2. Stir the greens down into the hot broth. Once all the greens are in, cover the pot tightly and reduce the heat to low.
3. Let them simmer undisturbed for 45 to 60 minutes, stirring occasionally. You want them to be beautifully dark green and completely melt-in-your-mouth tender.